Spring delight: Enjoy lighter croquettes with young cabbage
Are you longing for the taste of croquettes? Try making them in a lighter version, and you'll find they're even better. This is my mom's spring hit, and everyone loves them. These croquettes are perfect for a warm dinner.
Why should you choose young cabbage?
My mom uses young cabbage for the spring croquettes stuffing. This vegetable is worth reaching for as often as possible since it's packed with vitamins, particularly Vitamin C, which boosts immunity and acts as an antioxidant. Vitamin K is also important for strong bones. Another valuable component is fiber, which aids digestion and regulates intestinal function. A big plus of young cabbage is its low calorie content. It also contains minerals like potassium, phosphorus, magnesium, calcium, and iron.
Champignons instead of dried mushrooms
The second key ingredient for the filling is mushrooms. Instead of dried ones, which go well with sauerkraut, champignons work well here. Unlike young cabbage, which is seasonal, champignons are available year-round and are a great source of antioxidants, vitamins, and fiber. They can help lower cholesterol and support heart health.
How to serve croquettes?
Croquettes are usually served with soup, but these are so delicious they can stand alone as a dish. Just fry the pancakes beforehand, stuff them with the delectable filling of cabbage and champignons, and lightly fry them again. This extra step is what differentiates croquettes from pancakes, making them crispier.
Croquettes with young cabbage filling
Ingredients:
For the pancakes:
- 2 cups all-purpose flour
- 1 cup milk
- 0.5 cup carbonated water
- 3 eggs
- 1 tablespoon melted butter
- Butter for frying
For the filling:
- 1 head of white cabbage
- 1 pound champignons
- 2 carrots
- 1 onion
- Salt and pepper to taste
- A few sprigs of dill
- Butter or oil for sautéing
Breading:
- 2 eggs
- Bread crumbs
Preparation method:
- Start with the pancakes. Beat the eggs, then add the remaining ingredients. Let the batter sit for half an hour.
- Peel the outer leaves from the cabbage. Finely chop it and boil until soft. Drain and remove excess water.
- Peel and finely chop the onion, champignons, and carrots. Slice the mushrooms. Sauté them in heated fat.
- Add the prepared cabbage to the sautéed vegetables. Sauté everything together, mix well, and finally season to taste. Add finely chopped dill.
- Fry thin pancakes on a well-heated pan.
- Place a portion of the filling on each one and roll to form a croquette.
- Gently dip the croquettes in beaten egg and coat with bread crumbs.
- Fry them using a small amount of fat.
